Easy Baked Feta Pasta with Chicken

Simple Chicken Feta Pasta

I couldn’t resist hopping on the TikTok trend and making my own feta pasta. To turn it into a full meal that would satisfy my husband (and me, too) I added protein and chicken was the obvious choice.

What I love about this recipe is how easy it is: everything gets tossed in a casserole dish, baked, and then mixed with cooked pasta at the end for a mostly hands-off dinner.

I cut the chicken into bite-sized pieces so it’s easy to stir in once it’s cooked.

We cook the pasta separately because it’s simple and makes the finished dish more fail-proof.

Craving more chicken and pasta? Don’t miss my Cheesy Chicken & Broccoli Orzo or Alfredo Chicken Pasta and Broccoli.

Why This Recipe Works

• Simple ingredients. This recipe keeps it easy with just a handful of simple ingredients.
• Bright and fresh. Fresh tomatoes and shallots give this dish a clean flavor, while fresh herbs add the perfect touch of brightness.
• Easy prep. With just a little chopping, this recipe comes together quickly, making it perfect for any night of the week.

Ingredient Photo: Baked Feta Pasta with Chicken

Ingredients for Feta Pasta with Chicken

Pasta: I like any short cut pasta here, and lately we’ve been using bronze cut pasta made in Italy. It’s a little bougie, I know, but it’s less likely to cause a blood sugar spike and is more porous, so it holds onto the sauce better. Walmart has a brand that’s reasonably priced too.

Chicken: We prefer boneless skinless chicken breasts, but you can use thighs if you prefer.

Cherry Tomatoes: Choose bright red tomatoes that aren’t wilted and have no dark spots or blemishes. Grape tomatoes also work well in this recipe. 

Feta Cheese: We use an 8-ounce block of feta cheese, usually found in the deli section at most grocery stores. Feta crumbles aren’t recommended.

Shallot: These are milder and sweeter than a yellow onion, but you can use any onion you like. Not a fan? You can leave them out.

Fresh Basil: I use one small package from the produce section ( it comes in a small rectangular plastic box and is all my store has). You can add more if you can get your hands on it. You can also swap for fresh thyme if you prefer. 

Olive Oil: Extra virgin olive oil works best, but any type will do.

Garlic: For this recipe, I use fresh whole garlic cloves and push them through a garlic press (so fancy again!). You can also use pre-minced garlic from a jar if you prefer. Garlic powder is also a good option if that’s what you have, use ¼ to ½ teaspoon, depending on how garlicky you want it.

Seasoning: I keep it simple with salt and black pepper.

How to Make Baked Feta Pasta with Chicken

Here’s a quick look at the main steps with photos. Scroll (or jump) down to the recipe card for exact measurements and more detailed instructions.

Add the tomatoes, shallots, garlic, chicken, salt, and pepper to a casserole dish. Place the block of feta in the center of the tomatoes, then drizzle everything with olive oil.

Bake at 400° for 45 minutes, or until the feta starts to brown and the tomatoes and chicken are cooked through.

Pro Tip

If your baked feta pasta seems a little dry, stir in a splash of reserved pasta water when mixing everything together. The starchy water helps loosen the sauce and makes it extra creamy.

Variations

• Add fresh lemon juice and/or lemon zest for extra brightness. Use a couple of tablespoons of juice and a couple of teaspoons of zest.
• Toss in ½ to 1 teaspoon of Italian seasoning for added flavor.
• Give this dish some heat with ⅛ to 1 teaspoon of crushed red pepper flakes, depending on your preference.
• Top with shredded Parmesan cheese for an extra layer of cheesy goodness.

Storage and Reheating

Store leftover feta pasta in an airtight container in the fridge for up to 3 days.

Reheat in the microwave, on the stove top, or in the oven, until heated through. 

Frequently Asked Questions

Try these easy pasta dishes next!

• One-Pot Chili Mac
• Homemade Tuna Helper Creamy Pasta
• Waldorf Pasta Salad with Pineapples